Turkey Sausage & 16 Bean Soup

Ingredients

1⁄4 cup
extra virgin olive oil
2 1⁄2 pounds
turkey sausage
3
parsnips (scrapped and sliced)
3
carrots (scrapped and sliced)
4
stalks celery (chopped)
1 pound
package 16 bean mix
4 cups
water
2 cups
water
2 teaspoons
Better than Bouillon organic chicken soup base
 
salt and pepper (to taste)
Yields:
large servings

Instructions

Soak beans over night and cook according to package directions until nearly done. Sauté turkey sausage until brown in olive oil coated pan. After browning, cut sausage into 1 inch pieces. Add parsnips & carrots to cooked beans. Add chopped celery to beans. Add cut up sausage to beans. Add 6 – 8 cups of broth or water and chicken base and simmer until turkey is thoroughly cooked.